dmc, I'm doing a popup in a friends resto for a few Fridays as a PR effort. Depending on how that goes, things will either move forward or not. I'm pretty optimistic but still just gotta put one foot in front of the next if ya know what I mean.

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All, FWIW, this pie was also baked topped/straight through. No parbaking.

I think I may take a half day off work that day for this. I like that it's topped and baked all the way through, no par-baking. Very efficient. Seems like a process that would lend itself well to a future shop.

Even before tasting your pizza, this thorough and well thought out web page makes it clear you are talented and able to understand what it takes to get a business beginning. Really looking forward to coming by tomorrow afternoon, and plan to eat myself silly with yours and Lo Duca's pies, which ai have never tasted.

Jodi(And this project is evidence of Brooklyn's power as a neighborhood driven place, not just a dumping ground for the rich mommy and daddy's post college scenester kids it often feels like in half the boro these days. So I'm really excited to see what you all are doing!)